Sparrow + Wolf

meet the chef / owner

Brian Howard / Sparrow+Wolf

Throughout his 17-year culinary career in Las Vegas, star Chef Brian Howard earned his stripes working with some of the most popular restaurants on The Strip. He has gained the utmost respect from his colleagues and the city’s most prestigious food writers, including one who referred to Howard as “The Most Ambitious Chef in Las Vegas.” The culinary field is known as a profession of passion, and Howard is a bold example of that premise, having believed since he was 10 years old that cooking is in his blood.

His first role at the helm of his own menu was with Nu Sanctuary, where Howard’s menu received widespread acclaim from USA Today, Los Angeles Times, and New York Post, as well as glowing reviews from Las Vegas’ top critics. A burgeoning culinary talent, Howard developed a menu of modern global fusion fare that showcased his varied experience with some of the top chefs and restaurants in the world through his own signature creations.

He attributes his varied influences to being surrounded by talented people, childhood memories, and his continuous hunger for learning new things every day. “I’ve always had a fight and desire in me to never give up, no matter how rocky the road,” says Howard. “Perseverance has gotten me to where I am today and now I just want to create something for the people of Las Vegas, a city that has been good to me. I want to create food that I’d like to eat.”

In 2004, he opened Thomas Keller’s famed Bouchon Bistro with Executive Chef Mark Hopper, a prominent culinary influence for Howard. The culinary team received multiple awards and accolades including four Las Vegas Life Epicurean Awards in 2006, including “Best New Restaurant on The Strip.”

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a Las Vegas staple

The celebrated restaurant was also named among Saveur Magazine’s “100 Favorite Restaurants,” and received Wine Spectator’s “Award of Excellence” for two consecutive years. Following nearly five years with the Thomas Keller restaurant Group, Howard accepted a position as Chef De Cuisine at Kerry Simon’s acclaimed Cathouse. The restaurant was named one of Conde Nast Traveler’s “Hot Tables” of 2008, lauded for Simon’s signature spin on classic American fare. In 2009, Howard opened La Market for Simon in Downtown Los Angeles.

In 2011, Howard accepted the opportunity to work alongside award-winning Chef David Myers as Executive Chef of his first Las Vegas Restaurant, Comme Ça, which hails from its popular flagship location in West Hollywood. In his former role, Howard crafted complex dishes as he executed the dynamic menu, which featured French Bistro fare with a modern twist, in addition to overseeing a culinary team of the highest pedigree. Howard’s immense passion and dedication perfectly positioned him to deliver the exceptional vision and execute the experience.

During Howard’s time at Comme Ça, the restaurant was awarded many accolades, including Wine Spectator’s “Award of Excellence,” “Best Restaurant” by Desert Companion and 944 Magazine, and “Best Power Lunch – Las Vegas” by Worth Magazine. Comme Ça also received an “A” in every category by the Las Vegas Review-Journal, and Comme Ça’s famed “Penicillin” was chose as “Best Cocktail” by Vegas Seven. Howard also received the honor and opportunity to compete on Food Network’s “Chopped” a popular reality-based cooking competition between highly skilled and determined chefs, as well as taking the win on FYI Channel’s “Late Night Chef Fight.” Most recently, Howard represented sustainable seafood at the legendary James Beard House.

Throughout his career, Howard has kept a keen eye on sourcing the highest quality ingredients, using heritage meats, local sources, and promoting social responsibility as often as possible. These culinary pillars will continue as Howard launches his own concept, Sparrow + Wolf. Here, Howard is poised to bring old world techniques and new flavors to one of Las Vegas’ most dynamic culinary neighborhoods in 2017. Howard is focused on creating a neighborhood hangout that’s not just about the chef, but about the guests that are served daily. “We will offer genuine hospitality and cooking without pretention. We’re not re-inventing the wheel. We just want to create food that makes you happy, service that warms you and hope that you’ll come see us a few times a week.”

Since Opening Sparrow + Wolf has been named restaurant of the year by dessert Companion and Eating Las Vegas, Best Date Night spot and neighborhood mind blower by the Las Vegas weekly. Food and wine magazine says “Las Vegas finally gets a neighborhood restaurant it deserves” and Forbes travel says its in the top 10 best restaurants of Las Vegas

Sparrow + Wolf

“OPENING A RESTAURANT HAS BEEN AN INCREDIBLE JOURNEY. AN ADVENTURE OF MANY TALES, BUT THE MOST IMPORTANT ONE, WAS WHEN I FOUND MY TRUE SPIRIT, WHO I REALLY AM AS A COOK, A FRIEND AND A FATHER,” EXPLAINS CHEF BRIAN. “TO BE HUMBLE FORAGERS WHO TAKE CARE OF OUR FAMILIES AND NOT NEED TO HAVE THE LOUDEST VOICE IN THE ROOM TO BE HEARD, BUT TO BE THE HUNTER, THE PROVIDER AND JUST A BIT FEROCIOUS WHEN NEED BE… THAT IS THE ENERGY WE BRING TO THE TABLE NIGHTLY.”